All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Amagi Shamo Chicken is extravagant meat produced by Horie farm in Shuzenji, Izu Peninsula. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

Amagi Shamo chickens raised at Horie Farm are truly enormous and would you believe that their food includes locaｌ wasabi leaves and soy milk?

The organic vegetables grown at Nagomi Farm in Fujinomya City at the foot of Mount Fuji!

The wasabi grown by Maru Ichi farm in Utogi, Aoi Ku, Shizuoka City!

A very attentive audience who saw such products for the first time!

Naturally dominique demonstrated how to cut such a big chicken!

Not easy work!

Wasabi leaves were separated for later use!

The pieces of chicken were then put inside cooking vinyl bag for a sous-vide/vacuum low temperature cooking process with wasabi leaves and stems to impregnate the chicken with the wasabi flavor!

While the chicken was being processed Dominique prepared a gratin with spring onions and yellow zucchini!
Great cutting technique!

He made a point to cut all the vegetables by himself!

He first fried them with butter and olive oil before putting them inside an oven for a gratin!

The chicken which by then had been perfumed with wasabi was transferred to a fry pan for further cooking!